Serum lipid response to oat product intake with a fat-modified diet

L. V. van Horn, K. Liu, D. Parker, L. Emidy, Y. L. Liao, W. H. Pan, D. Giumetti, J. Hewitt, J. Stamler

Research output: Contribution to journalArticlepeer-review

97 Scopus citations


Healthy adult volunteers (no. = 28), men and women aged 30 to 65 years, participated in a 12-week study on dietary fat modification plus oat production ingestion (60 gm/day) to test whether moderate daily intake of oat bran and oatmeal enhanced serum lipid response. During weeks 0 to 6, all participants followed the American Heart Association fat-modified eating style. At 6 weeks, participants were randomly assigned to one of three groups. All participants continued to follow the fat-modified eating pattern; groups 1 and 2 were asked during weeks 7 to 12 to consume two servings of either oat bran or oatmeal per day, for a total of 60 gm/day isocalorically substituted for other carbohydrates. Group 3 ingested no oat products. At baseline, the group mean cholesterol level was 208.4 mg/dl. After 6 weeks of dietary fat intervention, the level was 197.6 - a fall of 10.8 mg/dl (5.2%). At 12 weeks, the mean serum cholesterol level fell further, by 5.6, 6.5, and 1.2 mg/dl for groups 1, 2, and 3, respectively. Group mean weight loss was small - 1.9 lb during the first 6 weeks and 0.6 to 0.8 for the three groups during weeks 7 to 12. Reported oat product ingestion was 39 and 35 gm per person per day, respectively, for groups 1 and 2 (2.2 and 1.4 servings per person per day, respectively). Dietary fat composition remained similar among the three groups during weeks 7 to 12. Pooled results indicated that the addition of oat products at a moderate and practical level enhanced serum lipid response ( p < .05) to a fat-modified eating pattern among free-living adults.

Original languageEnglish (US)
Pages (from-to)759-764
Number of pages6
JournalJournal of the American Dietetic Association
Issue number6
StatePublished - 1986

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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